K i t c h e n
Atlanta chef Mark Nanna’s first kitchen job was flipping burgers for a fast food restaurant in Wilmington, NC in 1993. Fast-forward 15 years later, and he’d find himself leading the kitchen at Atlanta’s FLIP Burger Boutique. Over the course of his three-year stint at FLIP, he earned a 4-star review in the Atlanta Journal Constitution, an appearance on the Cooking Channel’s “Unique Eats,” and reviews and profiles in leading publications from around the country.
Prior to Flip, Mark held positions as Sous Chef at Hector Santiago’s Pura Vida, one of Atlanta’s most beloved Latin tapas restaurants, and Chef de Cuisine at Element, a short-lived but acclaimed gastropub from Chef Richard Blais. He also spent time working the line under Michael Tuohy at Woodfire Grill, Scott Peacock at Watershed, as well as Home and ONE. Midtown Kitchen, both also under the direction of Blais.
Now at The Lawrence, Mark has taken some of the forward-thinking techniques honed under Blais and applied them to an accessible, southern-influenced, neighborhood-friendly menu. Expect to see such dishes as southern succotash; pulled duck BBQ; whiskey-braised lamb belly; and fun tongue-in-cheek twists on familiar favorites like The Lawrence’s “Patricia,” his version of a patty melt that replaces the traditional burger with a french country sausage patty, served with smoked mayonnaise and blackberry jam.
Mark lives in southwest Atlanta with his wife Kim, and their dogs Buddy, Churchill, and Manny. When he’s not cooking, he enjoys researching how to keep squirrels out of his “yarden,” painting, and watching the Science Channel.